Grandma Hannie's Milk Pudding

Ingredients for 6 servings:

• 2 eggs, whisked
• 1.2 liters of milk
• 75 g powdered sugar
• 300 g flour
• 1 tsp, heaped baking powder
• 1 pinch of salt
• 2 tbsp butter
• Fat for the mold

Instructions

Working time approx. 10 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 25 minutes

a kind of baked milk-sweet casserole

Preheat the oven to 170°C (top/bottom heat). Grease a 2-liter ovenproof dish. Combine the eggs, milk, and sugar in a bowl. In another bowl, combine the flour, baking powder, and a pinch of salt. Gradually add the flour mixture to the milk mixture, whisking thoroughly (use a mixer, but only until smooth). Pour the batter into the dish, dot with butter, and bake the pudding for 30 minutes. Then turn off the oven and let the pudding cool in the oven (do not open the door!) for 30-45 minutes until it has set. Tip: The pudding can be eaten warm (as a sweet main course) or at room temperature sprinkled with powdered sugar. It also tastes great cold from the fridge the next day; then it’s reminiscent of a milk tart without a base. The original recipe called for 300g of sugar (!), which would have been far too much for me, so I reduced the amount.